Vegetable Puree

(6 months onwards)Root vegetables have a naturally sweet taste so are perfect for makin puree baby food. They puree to a smooth baby food and are unlikely to cause an allergy. Orange colored vegetables like carrot, sweet potato and pumpkin are rich in beta-carotene – the vegetable source of vitamin-A which is important for growth, fighting infection, healthy skin and hair.

 

CARROT PUREE (1 cup)

Carrot Puree

Carrots are rich in beta-carotene the plant form of vitamin A and make excellent weaning food because of their naturally sweet taste. In the first few weeks of weaning make sure that the carrots are cooked for quite a long time so that they are soft enough to puree to a smooth consistency.

Preparation Time: 15 min

Cooking Time: 10 min

Ingredients:

  1. Carrots: 250g peeled and chopped carrot

Method:

  1. Cook the peeled and chopped carrots in boiling water for 15 to 20 minutes until tender.
  2. Drain the carrots and place in a blender (Mixer), adding some of the water from the cooking liquid, then puree until very smooth. You can also add your breast milk or formula milk instead of water.
  3. The amount of liquid you add really depends on your baby, you may need to add a little more if he/she finds the puree difficult to swallow.
  4. Add salt for taste and serve lukewarm.

 

SWEET POTATO PUREE (1 cup)

sweet potato
 Ingredients:

  1. 250g of peeled and chopped sweet potato
  2. 50ml of Breast Milk (Preferably) or Formula milk

Method:

  1. Cook the Peeled and Chopped Sweet potatoes in boiling water for 15 min
  2. Place the cooked Sweet potatoes in a mixer and gradually add the breast milk or Formula milk and process it to make fine puree.

 

BUTTERNUT SQUASH (KALYANA POOSANIKAI) PUREE (1 cup)

butternut squash

Ingredients:

  1. 250g of Butternut Squash.
  2. 50ml of Breast Milk (Preferably) or Formula milk

Method:

  1. Cook Butternut Squash in boiling water for 20 – 30 min
  2. Place the cooked Butternut Squash in a mixer and gradually add the breast milk or Formula milk and process it to make fine puree
  3. You can use water left over from cooking instead of milk or formula.

 

NOTE: This method of cooking also works with any of the other root vegetables eg: potatoes. Cooking times will differ depending on which vegetable you choose.

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